Misc from All Domains Flashcards
1
Q
monoglycerides
A
emulsifier - which means they help oil and water to blend. Small quantities are often added to packaged and frozen foods to improve texture and stability, prevent oil from separating, and extend shelf life.
2
Q
diglycerides
A
emulsifier - At high temperatures, triglycerides are capable of rearranging into monoglycerides and diglycerides. Diglycerides are emulsifiers that are used in products like frozen desserts, margarine, and shortening to improve texture, stability, volume, softness, aeration, homogenization, and shelf life.
3
Q
lecithin
A
emulsifier - Lecithin is a naturally occurring substance derived from several sources, including egg yolks, soybeans, sunflower, canola, corn and others. Lecithin is a multi-purpose ingredient that is often used as an emulsifier in foods, but it can also be used as an antioxidant and flavor protector.
4
Q
disodium phosphate
A
emulsifier - is used as a pH buffer, stabilizer, and emulsifier in processed cheese, condensed milk, instant pudding, and other food applications. This ingredient is also used as a pH buffering agent in textile and water treatment applications.
5
Q
sorbitol
A
humectant (retains moisture), sweetener, bulking agent, limits mold
- Due to its sweetness (∼60% compared to sucrose) and high-water solubility, sorbitol is largely used as a low-calorie sweetener, a humectant, a texturizer, or a softener. It is present in a wide range of food products, such as chewing gums, candies, desserts, ice creams, and diabetic foods.
6
Q
pectin
A
stabilizers/thickeners:
a soluble fiber (polysaccharide) found in fruits. It is used as a thickener in cooking and baking. It is also sometimes used to make medicine. Pectin binds substances in the intestines and adds bulk to the stools. often used to thicken jellies and jams
7
Q
cellulose
A
stabilizers/thickeners:
It plays a vital role in ensuring consistency and texture by stabilizing and thickening various food product.
8
Q
gelatin
A
stabilizers/thickeners:
Gelatin can be used to thicken a variety of foods, from sweet desserts like panna cotta and fruit jellies to savory dishes like sauces and gravies. It can also be used as a stabilizer in whipped cream and cream cheese frostings. Another benefit of using gelatin as a thickener is that it is a natural ingredient.
9
Q
gum
A
stabilizers/thickeners:
Vegetable gums: guar gum (extracted from guar bean), xanthan gum (from microbial fermentation used in gluten-free baked goods), locust bean gum (from carob tree)
Effective thickening agent and stabilizer that prevents ingredients from separating.
10
Q
agar
A
stabilizers/thickeners:
Agar is a jelly-like substance, derived from seaweed, with many uses. It’s sold in stores as a powder or flake. It’s most common use is as a vegan gelatin substitute, but can be used as a thickener or stabilizer for fruit preserves, ice cream, custards, or even soups
11
Q
carrageenan
A
- prevents chocolate from sedimenting in fat-free milk
- stabilizer/thickener
12
Q
calcium silicate
A
anti-caking
- is used in the food industry as an anticaking agent, stabilizer, and thickener. It is used to improve the texture and consistency of food products, as well as to prevent clumping and caking. It is also used to improve the shelf life of food products by preventing moisture absorption
13
Q
mannitol
A
anti-caking
- It reduces “stickiness” and is also used as an anti-caking agent due to its low tendency to retain water.
14
Q
nitrites
A
fixes color, inhibits spores of clostridium botulinum
15
Q
calcium propionate
A
mold inhibitor, used in bakery products
- Calcium propionate is used as a preservative in bread and other baked goods. It keeps bread and baked goods from spoiling by preventing mold and bacterial growth.
16
Q
sodium benzoate (soda)
A
mold inhibitor
- is a salt of benzoic acid and is well soluble in water, tasteless, and odorless, and due to its antifungal and antibacterial properties, it is a preservative added to food in strictly defined doses. It inhibits the growth of bacteria, yeast, and mold
17
Q
propyl gallate
A
antioxidant
- Propyl Gallate is a generally recognized as safe (GRAS) antioxidant to protect fats, oils, and fat-containing food from rancidity that results from the formation of peroxides.
- Propyl gallate is an antioxidant that is added to foods containing oils and fats to prevent oxidation. Oxidation is most likely to occur in products that contain fat, including sausage.
18
Q
BHA - Butylated hydroxyanisole
A
antioxidant
- BHA is a food additive generally used as an antioxidant in products containing fats or oils
19
Q
BHT - butylated hydroxytoluene
A
antioxidant
- BHT is an antioxidant and used as preservative in foods, animal feed, animal and vegetable oil, petroleum products, rubber and plastics
20
Q
ascorbic acid
A
antioxidant
- Slowing the oxidation preserves color and freshness. The low pH of ascorbic acid can help prevent microbial growth, thereby preventing spoilage and preserving freshness
21
Q
alpha tocopherol (natural)
A
antioxidant
- which can inhibit lipid oxidation by scavenging free radicals and by reacting with singlet oxygen.
22
Q
MSG - monosodium glutamate
A
flavor enhancer - provides umami, savory taste
23
Q
Canthaxanthin
A
primarily used as a feed additive for animals
24
Q
citric acid
A
is commonly used as a food additive for natural flavoring. It is often added as an emulsifying agent and preservative. Citric acid is also added to many canned and jarred foods to help prevent botulism.
25
Benzoyl peroxide
is a food additive that can be used as a flour treatment agent. It oxidizes the naturally-occurring carotenoids in flour, which gives untreated flour a yellowish tint, and whitens the flour as a result. It is often used as some consumers prefer white flour to yellowish ones.
26
disodium inosinate
is used as a flavor enhancer, in synergy with monosodium glutamate (MSG) to provide the umami taste.
27
Ethylenediaminetetraacetic acid (EDTA)
is used as a preservative in many foods like dried and canned beans, mayo, and cooked canned seafood to preserve flavor and color.
28
Dipotassium phosphate
As a food additive, dipotassium phosphate is used in imitation dairy creamers, dry powder beverages, mineral supplements, and starter cultures. It functions as an emulsifier, stabilizer and texturizer; it also is a buffering agent, and chelating agent especially for the calcium in milk products.
29
Glycerol
It is added to icing (frosting) to prevent it from setting too hard.
30
Calcium carbonate
can be used to regulate the acidity or alkalinity of foods such as fruit juices, pastes and preserves
31
Calcium alginate
Coatings and films of calcium alginate are capable of preserving frozen fish. It's highly useful in oily fish which becomes rancid smelling because of oxidation even when quickly frozen. However, if the fish is in frozen calcium alginate jelly, it will then be protected from air as well as rancidity due to oxidation.
In the food industry, alginate has been used to coat fruits and vegetables, as a microbial and viral protection product, and as a gelling, thickening, stabilizing or emulsifying agent.
32
acetic acid
is used as a sour agent added in vinegar, pickled vegetables, and sauce, and as a raw material for spice.
- an efficient preservative, as it prevents the formation and growth of bacteria and fungi, and helps in the inactivation of salmonella in foods such as mayonnaise, it is also used in salads,
33
Calcium chloride
The mineral calcium chloride is a widely used additive for the production of cheese. It is used to increase the size and strength of the curds. Calcium chloride is frequently added to milk at the start of cheese making as a coagulation aid. Adding calcium chloride also increases the effectiveness of rennet.
34
Tragacanth gum
has been used as a stabilizer, emulsifier, and thickener in food products. Its superior water-absorbing qualities make it an excellent thickening agent. Gum tragacanth is used in many everyday commercial products of low viscosity as jellies and pourable dressings.
35
Turmeric
Turmeric, turmeric oleoresin, and curcumin are yellow color additives that can be used in condiments such as pickles, mustard, seasonings, relish, hot peppers, snacks, baked goods, sauces, salad dressing, oils, margarine, frozen desserts, cheeses, pies, cakes, candies, beverages, frosting, cereal, snacks, fruit
36
megestrol acetate
- also known as Megace
- synthetic form of progesterone
- cancer, aids
- appetite stimulant, weight gain
37
marinol
- also known as Dronabinol
- cancer, aids
- appetite stimulant
- synthetic THC
38
dextroamphetamine (Adderall)
- appetite suppressant, anorexia, nausea, weight loss
- stimulant to treat ADHD and increase neurotransmitter activity
39
orlistat
- obesity med
- decrease fat absorption by binding lipase; vit/mineral supp
- lipase inhibitor, reversibly inhibits gastric and pancreatic lipases
- fat absorption reduced, steatorrhea, wt loss
40
methylphenidate (Ritalin)
- anorexia, weight loss, nausea, vomiting
- stimulant to treat ADHD and increase neurotransmitter activity
41
statins
- example: lipitor
- inhibit cholesterol synthesis by binding HMG-CoA reductase
- avoid grapefruit juice; decreased LDL; TG; increase HDL
42
chemotherapy
malabsorption
43
mineral oil
- laxative
- coats bowel and stool with waterproof film
- not absorbed in the body
- decrease absorption of fat; fat-soluble vitamins
44
cholestyramine
- also known as Prevalite
- for high cholesterol
- bile acid sequestrant; binds to bile acid in intestines and forms a complex and it's removed from our bodies
- lowers cholesterol
- decreases fat/fat-soluble vitamin absorption
45
glucocorticoids
- inflammatory/autoimmune diseases
- corticosteroids
- reduce inflammation; suppress immune system
- lower protein levels, increased protein breakdown
- protein deficits
- hot COCOa tends to be low in PROTEIN
46
oral contraceptives
- decreased levels of folate, B6, C
- FAB at preventing pregnancies
47
loop diuretics
- for heart failure, liver cirrhosis, hypertension, kidney diseases
- deplete thiamin, potassium, magnesium, calcium, sodium
- help excrete excess salt and water through urine
- Soda Causes Me To Pee
48
thiazide diuretics
- for high blood pressure or congestive heart failure
- decrease potassium and magnesium, absorb/increase calcium, may induce hypokalemia
- Zide rhymes with outside - CAMP - Calcium, A, Magnesium, Potassium
49
antibiotics
decreased vit. K, protein deficits
50
corticosteroids
- for rheumatoid arthritis, IBD, asthma, allergies
- reduces inflammation; suppress immune system
- hyperglycemia, thin skin, hypertension, bone fracture
- BOTHH
51
methotrexate
- for arthritis, psoriasis
- immunosuppressant
- structure is similar to folate
- lowers folate
- MethFOtrexLATE
52
lithium carbonate
- antidepressant; bipolar disorder; neutrotransmitters
- increased appetite, wt gain; maintain consistent sodium and caffeine intake to stabilize levels. if Na or caffeine are restricted, lithium excretion decreases, leading to toxicity
- blocks TSH, which can lead to hypothyroidism
- LithiYUM
- Lithium+sodium
53
anticoagulant (warfarin sodium)
- for strokes, heart attack, CHF
- thin the blood
- antagonizes vit K (consistent intake is essential);
- avoid Ginkgo Biloba (GBE), garlic, ginger (may increase bleeding),
- avoid high dose vit. A, E
54
propofol
- general anesthesia
- lipid loving
- administered in oil, consider fat kcal, 1.1 kcal/cc, check TG
55
phenobarbital
- anti-seizure
- decreased folic acid, B6, vit. B12, D, K
56
cyclosporine
- immunosuppressant
- hyperlipidemia, hyperglycemia, hyperkalemia, hypertension
57
Isoniazid
- treats TB
- INH - depletes pyridoxine (B6), peripheral neuropathy can develop, don't take with food, interferes with vit. D, calcium, phosphorus
- Dietitians Periodically Buy 6 Carrots
58
elavil
- antidepressant
- sedative effect, wt gain, increased appetite
59
vit b6 and protein
- decrease effectiveness of L-DOPA (Levodopa) which control symptoms of Parkinson's. take in AM w/ limited protein
60
calcium
binds tetracycline so calcium levels decrease
- tetracycline is an antibiotic
61
tyramine
- MAOI - antidepressant, treats Parkinson's
- hypertension if taken with MAOI (monoamine oxidase inhibitor)
1. Eliminate dopamine and restrict tyramine (monoamines). MAO inhibitors
interact releasing norepinephrine which elevates blood pressure. Restrict aged,
fermented, dried, pickled, smoked, spoiled foods.
2. Avoid hard, aged cheese (cheddar, Swiss), sauerkraut, some sausages, luncheon
meats, tofu, miso, Chianti wine, tomatoes. Limit sour cream, yogurt, buttermilk.
3. OK: cottage cheese, cream cheese. Good advice: buy, cook, eat fresh foods
62
curcumin (turmeric) as medication/supplement
may reduce inflammation, antioxidant, in curry powder
63
Bolus: premeal or prandial
(a) rapid-acting
Aspart (Novolog), Lispro (Humalog)
- take 5 - 15 minutes before eating, usual duration 4 hours
64
Bolus: premeal or prandial
short-acting:
Regular (Humulin R);
- take 30-45 minutes before meal (burst of insulin to cover the meal just about to be eaten). One unit covers 10 - 15 grams CHO; duration 3-6 hours
65
Basal, background
(c) intermediate-acting:
NPH (Humulin N, Novolin N, ReliOn)
- onset 2 - 4 hours, duration 10 - 16 hours, cloudy in appearance
66
Basal, background
long-acting:
Glargine (Lantus), Determir (Levemir)
- onset 2 - 4 hours, duration 18 - 24 hours. Start at 1 0 units/day or 0.1 - 0.2 units/kg. Take around same time each day
- Dude Lets Go Lift
67
biguanides
Metformin (Glucophage) - suppress hepatic glucose
production (inhibit gluconeogenesis). First line therapy for most with T2D. Take with food. Check B12 levels. Deficiency can lead to anemia or peripheral neuropathy. Weight neutral. Low risk of hypoglycemia. GI disruption.
68
DPP-4 inhibitors:
saxagliptin (Onglyza), sitagliptin (Januvia) - often used with Metformin. Allows endogenous GLP-1 to stay active longer and keep producing insulin, reduces glucose released by the liver overnight and between meals. Weight neutral. used with Metformin.
- prevents DPP4 from stopping GLP1
69
SGLT-2 inhibitors (sodium-glucose-like transporter 2):
canagliflozin (lnvokana), dapagliflozin (Farxiga),
empagliflozin (Jardiance) - prevent reabsorption of glucose; glucose excreted in urine; Monitor kidney function. Weight loss. Considered for patients with T2D and CKD.
- 90% of kidney glucose reabsorption
70
glucagon-like peptide-1 (GLP-1) receptor agonist (agonists - mimic)
Exenatide (Byetta), dulaglutide (Trulicity), semaglutide (Ozempic) - slows gastric emptying,
enhances insulin secretion when glucose is high after eating - more insulin can take glucose out of blood and into cell, decreases glucagon levels, promotes fullness and leads to weight loss.
71
TZD Thiazolidinediones:
(Actos) - increase insulin sensitivity in muscle. makes tissues more sensitive to insulin. Fluid retention; Weight gain; people with CHF should avoid
72
Sulfonylureas
glimepiride (Amaryl) - secretagogue stimulates the pancreas to release more insulin. May lead to hypoglycemia. Weight gain
73
metformin
glucophage
- a biguanide
74
actos
thiazolidinediones
75
empagliflozin
jardiance
- SGLT2 inhibitor
76
canagliflozin
invokana
- SGLT2 inhibitor
77
Dapagliflozin
farxiga
- SGLT2 inhibitor
78
semaglutide
ozempic
- GLP-1 receptor agonist
79
dulaglutide
trulicity
- GLP-1 receptor agonist
80
exenatide
byetta
- GLP-1 receptor agonist
81
sitagliptin
januvia
- DPP4 inhibitor
82
saxagliptin
onglyza
- DPP4 inhibitor
83
determir
levemir
- long acting background insulin
84
glargine
lantus
- long acting background insulin
85
aspart
novalog
- rapid acting premeal bolus insulin
86
lispro
humalog
- rapid acting premeal bolus insulin
87
humulin R
Regular insulin
- short acting premeal or bolus insulin
88
neutral protamin hagedorn (NPH)
humulin N, novolin N, ReliOn
- intermediate basal or background insulin
89
black cohosh
- relieves menopause symptoms
- affects blood; be careful with meds like anticoagulants/statins
90
comfrey
- calms nerves and helps with inflammation
- may damage liver
- CALMfrey
91
valerian root
- calms nerves and helps with inflammation
- may damage liver
- VERI CALM
92
echinacea
- helps with cold symptoms via immunostimulant activity
- should not exceed greater than 2 months use
93
ephedra
- used for wt loss
- similar effects to caffeine; associated with headaches and increased heart rate
- can be particularly hazardous
94
kava kava
- lessens anxiety
- compromises liver function
95
milk thistle
- liver protective properties; helps liver function
- antioxidant, anti-inflammatory
96
st john's wort
- antidepressive, increased serotonin levels, treats mood disorders
- may interact with warfarin, oral contraceptives, statins, and antihypertensives
- WOSA
97
saw palmetto
- treats enlarged prostate
- used as a diuretic; dehydration, electrolyte imbalance
- P for prostate
98
yohimbe
- alleviates erectile dysfunction
- can increase blood pressure
99
garlic
- decreases blood pressure and cholesterol
- reduces clotting time
- interacts with warfarin
100
ginger
- decreases nausea/vomiting
- interacts with warfarin
- avoid with drugs that effect bleeding
101
ginkgo biloba
- increases vasodilation, blood vessels widen
- interacts with warfarin
- avoid presurgery
- caution with diabetes because may increase insulin resistance
102
ginseng
- increases immunity; endurance
- interacts with warfarin
- high blood pressure, may decrease blood glucose
103
causes of variations in cakes
- yellowing
alkaline batter (excess baking soda)
104
causes of variations in cakes
- fallen center
too much sugar, fat, or baking powder
105
causes of variations in cakes
- tough, dry crumb
- too much flour, egg, mixing, or baking
- too little fat or sugar
106
causes of variations in cakes
- coarse texture
too much baking powder or sugar, oven temp too low
107
causes of variations in cakes
- poor volume
- too little baking powder or an unsuitable level of sugar or fat
108
meta-analysis
- PRISMA
randomized controlled trials
109
meta-analysis
- CONSORT
clinical trials
110
meta-analysis
- QUOROM
randomized trials
111
meta-analysis
- MOOSE
observational studies
112
pour batter
1 part liquid
1 part flour
waffles
113
drop batter
1 part liquid
2 part flour
muffins
114
soft dough
1 part liquid
3 part flour
bread
115
stiff dough
1 part liquid
4 part flour
pie crust
116
kinesics
physical communication
117
paralinguistic
how the client's message is delivered
118
proxemics
personal space
119
listening response - clarification
pose a question after an ambiguous client message; used to make previous message explicit
120
listening response - active or reflective listening
paraphrase or repeat back what was just said
- focus on the thoughts and feelings of others rather than on their own personal reaction
- absorb what is being said and respond to the person's concerns
121
listening response - legitimation statement
acknowledges that there was a reason for a behavior, indicating that the response from the client was legitimate. "you have a right to feel upset, anybody would"
122
listening response - feedback
info client gives back to you as you are discussing and questioning; lets you know what he knows and what he understands about what you are saying
123
responses to client - evaluative
make judgment about persons feelings, or imply how he should feel. leads to offering of advice, not problem-solving, seldom helpful. "if you eat too much ice cream, I suggest you stop buying ice cream"
124
responses to client - hostile
uncontrolled anger or frustration; may antagonize or humiliate client "maybe you are not losing weight because you are not trying hard enough"
125
responses to client - reassuring
may make is difficult to solve the client's problem or discuss it further. suggests the problem does not exist. Client is prevented from working through feelings. Little attempt is made to understand the needs of the client. "don't worry about making changes, it just takes time"
126
responses to client - probing
attempt to clarify or gain more info as they recall details. may encourage conversation "can you tell me more about that?"
127
responses to client - understanding
one of the best ways to respond, try to recreate the persons message in your own frame of reference. may lead to more client cooperation. helps client feel accepted and safe in expressing their feelings. "you seem to be saying that you are feeling..."
128
formal evaluation - objective test
not well suited for clinic or community setting (multiple choice)
129
formal evaluation - performance test
client asked to complete task based on learning objectives - active involvement, helps retention
130
informal evaluation
unstructured observation of food selection and behaviors
131
altmetrics
presentation of amount of activity from Twitter, Facebook, science blogs, mainstream news and other sources over time
132
NCP - data
national consumer panel - data helps manufacturers understand consumer preferences on specific brands; enables retailers to stock the right item assortment for their local markets
133
FTC
federal trade commission - regulates content of food ads; enforces truth in labeling; challenges product claims when product crosses state lines
134
FDA
ensures safety of some domestic and imported food products; in charge of the food code
135
FCC
federal communications commission - licenses radio and TV
136
federal register (ppdu)
notices of public hearings, proposed and final rules, agency decisions, published weekly; lists changes in USDA food programs
137
child nutrition reauthorization covers
NSLP, SBP, CACFP, SFSP, SMP, WIC
138
the farm bill covers
national and international nutrition education, research, funding
139
the older americans act funds
nutrition programs in the community
140
hypothesis should be FINER
feasible, interesting, novel or innovative, ethical and relevant
141
research objectives define the study's purpose. Consider PICO format
population, intervention/exposure, comparison, and outcome
142
RQ
carbon dioxide expired / oxygen consumed
- carb alone 1
- protein alone 0.82
- 0.7
- mixed intake 0.85
143
sodium Na+ range
136 - 145 mEq/L
144
potassium K+ range
3.5-5 mEq/L
145
calcium Ca++ range
4.5-5.5 mEq/L or 9-11 mg/dl
146
magnesium Mg++ range
1.5-2.5 mEq/L (1.8-3 mg/dl)
147
urine specific gravity range
1.002-1.025
148
chloride range Cl-
96-106 mEq/L
149
phosphorus P
3-4.5 mg/dl
150
osmosis
fluid moves from less to more concentrated side of membrane
151
diffusion
particles move from more to less concentrated side
152
anasarca
extreme generalized edema
153
pH
7.35 - 7.45
154
HCO3
sodium bicarbonate
24-28
155
pCO2 / H2CO3
carbonic acid
35-45
156
calories during pregnancy 2nd trimester
340 kcal
157
calories during pregnancy 3rd trimester
452 kcal
158
kcal during lactation first 6 months
330 kcal
159
kcal during lactation first 6-12 months
400 kcal
160
protein during second half of pregnancy and lactation
71 grams
161
wt gain pregnancy at risk
failure to gain 4 lbs / month in last half of pregnancy; <16 or >=35 years of age; <12 months between pregnancies
162
iron during pregnancy
30 mgs during 2nd and 3rd trimesters
163
kcal, protein, fat, water - 0-6 months
108 kcal
9.1 g
min of 30 g / day
125-155 ml/kg
164
kcal, protein, fat, water - 7-12 months
98 kcal
11 g
min of 30 g / day
1.5 ml/kcal
165
neonate
birth to 1 month can absorb whole, intact protein
166
lactation human milk kcal/oz
20 kcal/oz
167
digestion - mouth CHO
amylase - starch -> dextrin -> maltose
168
digestion - mouth fat
mechanical
169
digestion - mouth protein
mechanical
170
digestion - stomach - CHO
amylase - starch -> dextrin -> maltose
171
digestion - stomach - fat
mechanical
172
digestion - stomach - protein
protein - proteolysis (protein digestion):
- pepsinogen + HCL of stomach -> pepsin
- pepsin acts on protein -> proteose, peptones
Pepsin is a digestive enzyme found in gastric juice that catalyzes the breakdown of protein to peptides. However, hydrochloric acid is the substance that denatures the protein and is critical for creating the environment for pepsin activity in digestion.
173
conditionally essential AA during catabolic stress
arginine and glutamine
174
precursor for serotonin and niacin
tryptophan
175
phenylalanine converts to
tyrosine
176
methionine converts to
cysteine
177
soybeans are low in
methionine
178
legumes are low in
methionine, cystine, and tryptophan
179
gelatin is low in
methionine, lysine and has no tryptophan
180
lack of omega-6
creates eczema, poor growth rate, petechiae (red, purple skin spots)
181
if linoleic acid replaces CHO
LDL decreases, HDL increases
182
if linoleic acid replaces saturated fat
total cholesterol decreases and HDL decreases
183
lack of omega-3
retinal function and brain development deficiency
numbness and blurred vision
184
linolenic acid decreases
hepatic production of triglycerides (inhibits VLDL synthesis); little effect on total cholesterol levels
185
what oils are winterized
corn, soy and cottonseed
186
food in the oral cavity is chewed and mixed with saliva secreted by what glands in the mouth
parotid, submaxillary, sublingual
187
complete digestion and absorption of food takes place where
small intestine
188
bile produced in the liver is stored where
the gallbladder. the liver stores glycogen and synthesizes glucose
189
hormone gastrin stimulates
gastric secretions and motility
Gastrin is a hormone secreted in the stomach that is involved in the production of gastric acid.
190
hormone CCK
cholecystokinin - released from duodenum when fat enters - contracts gallbladder releasing bile, stimulates pancreas
Cholecystokinin is a polypeptide hormone produced principally by the small intestine in response to the presence of fats.
191
hormone secretin
(duodenum) stimulates flow of pancreatic juice (bicarbonate) and water into the duodenum, inhibits gastric acid secretion
Secretin is a hormone formed by the epithelial cells of duodenum under stimulus of acid contents from stomach, which incites secretion of pancreatic juice.
192
hormone glucagon-like peptide 1
hormone glucose-dependent insulinotropic polypeptide, released from intestine in presence of glucose and fat, stimulates insulin synthesis and release
193
large intestine absorbs what
water, salts and the vitamins synthesized by bacteria (vitamin k, b12, thiamin, riboflavin) which are used by gi mucosal cells
194
colonic salvage
anaerobic fermentation and absorption of end-products of carb, fiber, and AA breakdown
195
aerobic glycolysis produces
pyruvate
196
anaerobic glycolysis produces
lactate
197
what is needed for the transport of AA
pyridoxine
198
branched chain AA are
valine, leucine, isoleucine
199
PDCAAS
protein digestibility correct amino acid score
- estimates % of protein in each food category that is actually digested
200
monoglycerides, diglycerides and long chained fatty acids combine with the help of bile salts to form what
micelles
201
most dietary fat enters blood as what
chylomicron
202
active transport
most nutrients - glucose, AA, Na, K, Mg, Ca, Fe
- sodium pump: uphill pumping from lower to higher concentration, across a membrane against an energy gradient, needs energy from ATP
203
simple diffusion
some water and electrolytes
- higher to lower concentration: intestine to blood to lymph
204
passive diffusion
- carrier-facilitated - water-soluble nutrients
- higher to lower concentration
205
protopectin converts to
pectin (ripe fruit) then converts to pectic acid (overripe fruit)
206
climacteric fruits
ripen post harvest (peach, pear, banana, apple, tomato)
207
non climacteric fruits
best when ripened before harvest (grapes, melon, citrus)
208
pheophytin
olive green in acid
209
chlorophyllin
bright green in alkaline
210
yellow, orange carotenoids
insoluble in water
little effect in acid or alkaline solution
lycopenes
211
flavonoids - anthocyanins - in acid
bright red
212
flavonoids - anthocyanins - in alkaline
blueish
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colorless or white to yellow - anthoxanthins or flavones - in acid
colorless (bleaching effect)
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colorless or white to yellow - anthoxanthins or flavones - in alkaline
yellow
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#10 case
#6/case - 13 cups
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canned fruits and veggies grade A
dessert, salads
Fancy
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canned fruits and veggies grade B
processed
Choice
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canned fruits and veggies grade C
puddings, pies
Standard
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fresh produce grades
Fancy, Extra #1, #1, Combination, #2
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collagen
structural part of tendon that surrounds muscle
in heat - hydrolyzed to gelatin; becomes tender
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elastin
resistant to heat - little change in cooking
found in ligaments, cartilage; yellow color
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main contributor to meat color
myoglobin
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MAP
modified atmosphere packaging
prolongs shelf life
air (oxygen) is removed and replaced with gases (CO2, nitrogen)
prevents deterioration by slowing respiration
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grades of meat
prime, choice, select, standard
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dry heat
tender cuts near backbone (loin, sirloin)
frying, broiling, roasting, grilling
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moist heat
water involved, less tender cuts of meat with more connective tissue (bottom round, chuck, brisket)
braising, simmering, steaming, stewing
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surimi
purified and frozen minced fish with a preservative, used in analogs, may have egg white or starch added to create desired structure
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histamine toxicity
linked to inadequate refrigeration of tuna, mackerel, mahimahi
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grades of eggs
AA, A, B
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candling
pass an egg in front of bright light to view contents
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syneresis (weeping)
liquid released from a coagulated product - occurs when cooked at too high a temp, or too low a temp for too long a time, creates a tough, watery product
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milk composition
80% casein
rest is whey
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when using buttermilk in place of regular milk
increase the baking soda
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creams by fat content
heavy or thick >36%
medium 30-36%
whipped cream 35%
light or thin 18-30%
sour cream >18%
half and half no less than 10.5%
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hydrolytic rancidity in butter
at room temp leads to flavor changes in butter (saturated fat)
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oxidative rancidity in soybean oil
unsaturated oils are more subject to this
uptake of oxygen at a double bond in an unsaturated fat
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uncured cheeses
refrigerate immediately (cottage, cream cheese)
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cured cheeses
additional whey removed, salt added, ripened over time
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% moisture content for cheese
cottage, cream, mozz, .... cheddar, gorgonzola, parmesan
240
scutellum
flour
in germ
has the most of the thiamin
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flours
bread (strong gluten and protein)
all purpose
pastry
cake (weakest gluten)
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leavening agents
steam
co2
243
sugar is hygroscopic
modifies texture by tenderizing
softens gluten and prevents gluten development by absorbing some of the water that gluten needs
too much sugar weakens product and results in coarse cells, thick walls, a shiny crust, and a crumbly product
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amylose
is responsible for gelation in cooled, cooked pastes
245
amylopectin
waxy starches (corn, rice, sorghum) have amylopectin and 1,4 + 1,6 alpha glucosidic linkages
246
thickening ability of starches
potato is best
wheat is worst
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gelatinization
swelling that occurs when starch is heated in water close to the boiling point
248
retrogradation
gritty texture after a starch paste has been cooled or chilled. staling of bread, seperation when a gravy thaws
249
crystalline sugar candies
fixed orderly pattern of molecules or atoms
large crystals - rock candy
small crystals - fondant, fudge
ingredients that interfere - milk, chocolate, corn syrup
250
non crystalline sugar
amorphous, glasslike
crystallization is prevented by adding interfering substances (fat, milk) or by increasing the concentration of sugar
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ice cream
overrun is the increase in volume from freezing and whipping
fat interferes with crystal formation making crystals small and smooth
- to produce smoother ice cream, increase fat
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gelatin is what type of protein
incomplete protein because no tryptophan and low in methioinine and lysine
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indoles
cruciferous veg (sulfur)
detoxification of carcinogens
254
isoflavones
anthoxanthin in soybeans - lower elevated cholesterol
255
viscosimeter
measures the viscosity of liquids that flow, measures the flow on an incline plane or on a rotational basis
256
line spread test
measures viscosity of liquids or semi-solid foods that flow on a flat surface
257
affective sensory evaluation of food
affective - used with untrained panelists, determine preference, acceptance or opinions of a product
hedonic rating, paired preference, ranking test
258
analytical sensory evaluation of food
paired comparison test
triangle
ranking or scaling
259
low kcal
no more than 40 kcal/serving
260
kcal free
<5 kcal/serving
261
low fat
3 g or less per serving
262
fat free
<0.5 g/serving
263
very low sodium
no more than 35 mgs /serving
264
low sodium
no more than 140 mgs/serving
265
low saturated fat
1 g or less per serving
266
light or lite
1/3 fewer kcal or 50% less fat
267
gluten free
<20 ppm
268
organic
minimum of 95% of organic ingredients; up to 5% non organic allowed
269
%DV
based on a 2000 kcal intake
270
new food labels
DVs for vit D, potassium, calcium, iron, total sugar, added sugars
271
health claims
based on authoritative statements from a scientific body of the US Gov or the National Academy of Sciences. "a calcium rich diet may help prevent osteoporosis"
272
qualified health claims
emerging evidence of a relationship but not conclusive. requires a disclaimer "evidence suggests but does not prove that..."
273
structure function claims
may be used without FDA permission "fiber maintains bowel regularity"
274
abc framework
The ABC (antecedent, behavior, consequence) framework is a tool for functional behavior evaluation. Antecedents are events or environments that trigger a specific behavior or response. Example: watching a TV commercial advertising burgers may trigger an eating behavior.
275
prevalence
Prevalence is the proportion of a population affected by a certain disease or condition at a given time and includes both old and new cases.
276
andragogy
1. Adults need to be involved in the planning and evaluation of their instruction. 2. Experience provides the basis for learning activities. 3. Adults are most interested in learning subjects that have immediate relevance to their job or personal life. 4. Adult learning is problem-centered rather than content-oriented.
277
Chymotrypsin
Chymotrypsin is a pancreatic digestive enzyme that catalyzes the hydrolysis of certain proteins in the small intestine into polypeptides and amino acids
278
Sodium aluminum sulfate
Baking powder usually consists of sodium bicarbonate and another salt such as sodium aluminum sulfate. The sodium bicarbonate releases carbon dioxide at low temperatures.
279
Incidence
Incidence reflects the number of new cases of a condition that develops in a population over a specific period of time.
280
Titanium dioxide
Titanium dioxide is approved for use as a (white) food coloring agent.
281
turgor
Turgor is the normal distention or rigidity of plant cells, resulting from the pressure exerted by the cell contents on the cell walls. Example: turgor is present in celery, and loss of turgor would occur as the cells lose water. As a result, the celery wilts.
282
validity
Validity refers to whether a study measures what it intended to measure
283
reliability
reliability is the consistency of the actual measuring instrument or procedure.
